Leavened or Fermented Bread
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the dough
In a large bowl, combine flour, yeast, and salt.
Gradually add warm water, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes.
Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
Shape and bake
Preheat the oven to 350°F (175°C).
Shape the dough into a loaf and place it in a greased loaf pan.
Let it rise again for 30 minutes.
Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- All-purpose flour
- Provides the gluten network that gives the bread its structure and chew.
- Active dry yeast
- Ferments sugars in the dough, producing gas that makes the bread rise.
- Warm water
- Hydrates the flour so gluten can form and activates the yeast.
- Coarse sea salt
- Controls yeast activity and strengthens the gluten for better flavor and texture.
The step that matters
Let the dough rise until doubled. Yeast gas inflates the gluten network. Under-proofed dough bakes up dense, while over-proofed dough can collapse and lose structure in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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